Ingredients:
1 box of fresh button mushrooms (4 ounces)
1 can tomato sauce – 28 ounces 
1 package of fresh chickpea pasta (I use Wegmans brand)
2 tbsp olive oil
2 tsp garlic, chopped
1 tsp dried basil
1 tsp dried oregano
2 tbsp pecorino romano cheese
salt and pepper to taste
pinch of dried hot pepper flakes (optional)

Directions:
For the pasta fill a large pot of cold water and bring to a boil.  In the meantime, sauté garlic in olive oil in a medium size pot until golden brown. Add tomato sauce, herbs, dried hot pepper flakes and cook for 1/2 hour on a low simmer.  When sauce is done, add button mushrooms and cook for an additional 10 minutes.  Serve sauce over chickpea pasta and sprinkle with grated pecorino romano cheese.